Description
A delightful fusion dish that combines the rich flavors of traditional Japanese cuisine with hearty pinto beans, making it a comforting and nutritious meal.
Ingredients
Scale
- 2 cups pinto beans, soaked and cooked
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon ginger, grated
- Salt and pepper, to taste
- Green onions, chopped (for garnish)
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in garlic, carrot, and red bell pepper; cook for another 5 minutes.
- Add the cooked pinto beans, vegetable broth, soy sauce, miso paste, and ginger to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Miso choice can vary based on flavor preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg